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Fall Color Report


Somethin' Good is Always Cookin' (Recipes)

Crust-less Spring Quiche

1 16-ounce box Mrs. T's Potato and Cheddar Pierogies
1 tablespoon butter or margarine
1 small red bell pepper, thinly sliced
1 cup mushrooms, sliced
3 cups baby spinach
2 scallions, sliced
1½ cups milk
3 large eggs
¾ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Asiago cheese

Preheat oven to 350°F. Boil pierogies as box directs. Melt butter in 12-inch skillet over medium heat; add red pepper slices and mushrooms. Cook, stirring frequently about 5 minutes or until just tender. Remove to bowl with slotted spoon. Add spinach and scallions to drippings remaining in skillet; cook about 3 minutes or until just wilted. Remove to bowl with vegetables.

Grease 3-quart casserole dish. Beat milk, eggs, salt and pepper in large bowl, until well mixed. Add vegetables, cheese and cooked pierogies. Pour mixture into prepared casserole dish. Bake 40 minutes, or until mixture is puffed and golden.

Prep time: 20 minutes; cook time: 40 minutes; serves: 6

Drusilla's Health and Wellness Recipes
Baked Salmon with Fresh Dill

Fish cooks quickly in a hot oven. Do not overcook or it will become dry and tasteless.
4 salmon fillets, about 3-4 oz. each, about 1-inch thick
cooking spray
1½ teaspoons finely chopped fresh dill or ¾ teaspoon dried dill
½ teaspoon kosher salt
c teaspoon black pepper
¼ teaspoon paprika
4 lemon wedges

Preheat oven to 400°F. Pat fish dry with paper towels. Coat a baking dish lightly with cooking spray. Place fish on a baking sheet; lightly coat fish with cooking spray, too.

In a small bowl, combine dill, salt, paprika and pepper. Sprinkle evenly over fish.

Bake at 400°F for 10 minutes or until fish flakes easily when tested with a fork or until desired doneness. Serve with lemon wedges.

Nutrition Facts per 3 oz serving: 132 calories), 8g Total fat, 15g protein, 150mg sodium, 10mg calcium, 0g carbohydrate, 0g dietary fiber

Handy Hints

Homemade Candy Bars—After Easter, I make the most of leftover chocolate bunnies or other chocolate shapes. I melt 2 pounds of these chocolate pieces in a double boiler or in a microwave-safe dish. (Stir until melted and smooth, but don't add butter or milk because it will cause the finished product to crumble.) Then, I add a cup of nuts, raisins, coconut or crisp rice cereal and pour the mixture into a greased 9-inch square pan. It's easiest to cut the chocolate into squares just after it has begun to set. This candy is so good, I sometimes buy marked-down chocolate after the holidays just so I can make this.

From Taste of Home, Mary Karkut


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